A Slightly Grown-up Wine Grape Jello
When I made"Slippery jelly made with Agar", I made a gelatin version, that calls for a slightly different prep method.
If you let gelatin come to a boil, it won't set well, so once the gelatin is added, don't let the pot come to a boil!
If you prefer a wobbly texture, I recommend the agar versiontoo. Recipe by Hamumaki
A Slightly Grown-up Wine Grape Jello
When I made"Slippery jelly made with Agar", I made a gelatin version, that calls for a slightly different prep method.
If you let gelatin come to a boil, it won't set well, so once the gelatin is added, don't let the pot come to a boil!
If you prefer a wobbly texture, I recommend the agar versiontoo. Recipe by Hamumaki
Cooking Instructions
- 1
Soften the gelatin in 100 ml of water (not listed).
- 2
If using fresh grapes, peel. If using canned, drain. Put the grapes in the containers you'll be using for the jello.
- 3
Put the sugar in a pan. Adjust the amount of sugar to taste! Put in a little to begin with; you can add more (at Step 6 or so) later!
- 4
Add 1/4 to 1/3 of the grape juice to the pan and mix lightly. Heat until it's about 50 °C. Don't let it boil, it should be just hot to the touch.
- 5
Add the softened gelatin from Step 1 to the pan, and mix well to dissolve. Turn off the heat and dissolve the gelatin with in residual heat.
- 6
Add the rest of the grape juice as well as the red wine.
- 7
If serving the jello to children, swap the wine for more juice, or bring the wine to a boil separately to evaporate the alcohol.
- 8
Pour the liquid into the prepared containers, and chill until set.
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